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Begin by slicing the New York strip steaks thinly and set them aside. Heat the avocado oil to 365F /185C in a large pan or wok over high heat.
Season the steak slices with salt and pepper
Stir fry them until they develop a nice sear and some caramelization. Remove the beef from the pan and set it aside.
In the same pan, add olive oil and when hot add and sauté the onions until they begin to caramelize. Add the shallots and sauté for a couple minutes. Add bell peppers, zucchini, the whites of the green onion and thyme.
Sauté the vegetables for about 5 to 7 minutes. Once the vegetables are well cooked, add the garlic and cook until fragrant.
Add the green part pf the scallion, and pour in the Worcestershire sauce and beef stock. Stir to combine, then add the beef back into the pan.
Mix the cornstarch slurry into the pan to thicken the sauce.
Season with additional salt and pepper if needed. Garnish with the greens of the green onion. Serve hot over mashed potatoes or rice. Enjoy!